Medallions Of Monkfish With Lentils Recipes

MONKFISH MEDALLIONS WITH LENTILS AND CHAOURCE CREAM

Steps:

• In a medium pot, melt the butter, add the bacon and cook until fat is rendered.
• Then sweat the chopped onion with the finely chopped carrots, and bouquet garni with the pot covered.
• When the onions are transparent, add the lentils. Sautee the lentils with the vegetable mixture for a few minutes, this helps the flavors to meld.
• Add chicken broth (1 quart) Bring to a boil and simmer until the cooking broth is completely evaporated (about 20 min)
• Tip from the chef: do not salt the lentils at the beginning of cooking.
• While lentils are cooking, remove the crust from the Chaource or Camembert and cut it into small pieces.
• In a small saucepan, heat 1 cup of heavy cream over low heat, then add the small pieces of Chaource or Camembert gently whisking to combine.
• You can strain mixture through fine mesh strainer into a smaller saucepan and then add the remaining ¼ cup of cream. Turn off heat.
• In a nonstick skillet, melt the butter with the olive oil when the butter is hazelnut, sauté the monkfish for about 3 minutes on each side, salt the fish. Once cooked, you can remove the fish and cut the Monkfish into medallions, return to the pan for quick browning in skillet juices.
• Turn the burner on low and gently reheat the cream sauce until warm. Using the whisk, stir to combine and keep the heat on the lowest setting.
• Season the lentils (salt and pepper if desired, be sure to taste the lentils as the bacon has salt and you might not need much if any additional seasoning.

MONKFISH WITH CAPER BUTTER

Steps:

• Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
• Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
• Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
• Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

MEDALLIONS OF MONKFISH

Steps:

• Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
• Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick. Dust medallions lightly with flour.
• Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
• In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
• Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.

MEDALLIONS OF MONKFISH WITH LENTILS

Steps:

• Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
• Preheat the oven to 300 degrees.
• Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
• Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
• Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
• Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
• Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.

MONK FISH AND LENTILS

Steps:

• 1. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside.
• 2. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened.
• 3. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche.
• 4. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice.
• 5. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.
• 6. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander.
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